Receta de cóctel de vodka Hết nước chấm (sin salsa para mojar)
Para este cóctel, Thi Nguyen se inspira en el nước chấm, una salsa vietnamita para mojar, sabrosa, ácida y ligeramente dulce. Aquí, la salsa se reinventa como un jarabe y se usa para aportar un toque umami a la combinación de vodka, maracuyá y limón.
For this cocktail, Thi Nguyen draws inspiration from nước chấm, a Vietnamese dipping sauce that is savory, tangy and slightly sweet. Here, the sauce is reimagined as a syrup, and used to bring a slightly umami finish to the combination of vodka, passion fruit and lemon. According to Nguyen, Out of Dipping Sauce “embodies the essence of Vietnamese cuisine in a glass.”
Ingredients
Serving: 1
- 1 1/2 ounces vodka, preferably Haku
- 1/2 ounce passion fruit liqueur, preferably Chinola
- 3/4 ounce nước chấm syrup (see Editor’s Note)
- 1 ounce lemon juice
Garnish: fresh mint, basil and purple shiso.
Directions
- Add all ingredients to a shaker with ice and shake to chill.
- Double-strain into a rocks glass with one large ice cube.
- Garnish with a bouquet of herbs.
2 tablespoons white sugar
- 1 clove garlic, minced
250 milliliters water
In a small bowl, add all ingredients for the nước chấm mix and stir until the sugar is completely dissolved. Let the mixture sit for about 10 to 15 minutes.
In a saucepan, add 35 grams of the nước chấm mixture plus the syrup mix.
Bring to a boil over medium heat, then reduce to low heat and simmer for 15 minutes.
Turn off the heat, let cool, then strain into a bottle. Keeps, refrigerated, for up to 1 week.
